This vibrant recipe combines a tender, herb-roasted Ludovico chicken with a bright MA’O Farms carrot top gremolata for a stunning one-pan meal. Locally sourced ingredients add depth and flavor to this dish.

Ingredients

For the Roasted Chicken and Vegetables:

• 1 Ludovico Farm Pasture-Raised Whole Chicken
• 2 tablespoons FLH Butter, melted
• 1 pound MA‘O Organic Farms Baby Carrots with Tops, tops reserved
• 1 pound Satsuma Sweet Potatoes, peeled and cut into chunks
• 1 pound Turnips, peeled and cut into chunks
• 1 large Mahi Pono Yellow Onion or Kula Onion, sliced
• 3 sprigs Waialua Growers Organic Rosemary
• Juice of 1 MA‘O Organic Farms Meyer Lemon
• Salt and pepper to taste

For the Carrot Top Gremolata:

• 1 cup finely chopped carrot tops (reserved from the Organic Baby Carrots)
• Zest of 1 MA‘O Organic Farms Meyer Lemon
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat Oven:
   Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
   Pat the Ludovico Farm Pasture-Raised Whole Chicken dry with paper towels. Rub the chicken all over with the melted FLH Butter, and season generously with salt, pepper, and the juice of the MA‘O Organic Farms Meyer Lemon. Place the chicken in a large roasting pan.
3. Add the Vegetables:
   Arrange the MA‘O Organic Farms Baby Carrots, Satsuma Sweet Potatoes, Turnips, and sliced Mahi Pono Farms Yellow Onion around the chicken. Tuck the sprigs of Waialua Growers Rosemary among the vegetables. Drizzle with olive oil, and season with salt and pepper.
4. Roast the Chicken and Vegetables:
   Roast the chicken and vegetables for 60–75 minutes, basting the chicken occasionally with the pan juices, until the chicken reaches an internal temperature of 165°F (75°C) at the thickest part. Let the chicken rest for 10 minutes before carving.
5. Make the Gremolata:
   While the chicken is roasting, combine the chopped carrot tops, MA‘O Organic Farms Meyer Lemon zest, garlic, olive oil, and a pinch of salt and pepper in a small bowl. Stir well and set aside.
6. Serve:
   Carve the chicken and arrange on a serving platter with the roasted vegetables. Spoon the carrot top gremolata over the chicken for a fresh, zesty finish.

This one-pan meal is a harmonious blend of savory roasted chicken, hearty vegetables, and a bright, herby gremolata—a perfect showcase of local ingredients!